The Flying Elephant Pub & Grill in Carlsbad hosted its first chili cook-off on New Year’s Day. Ten chili recipes were tasted and judged, and the unanimous winner was “Big Hill’s Chili,” the creation of pub regular Geoffrey Mountain.

Mountain said he’s been working on perfecting his recipe for 15 years. His chili includes six different chili peppers, pork, chicken and various spices, all cooked for up to 24 hours.

Through the end of July, “Big Hill’s Chili” will be on the menu at Flying Elephant Pub & Grill, 850 Tamarack Ave., Carlsbad. For information about the pub, visit

To make Spicy Sauce: Remove the stems and seeds of the chilies. Liquefy chilies and cilantro in blender, then add other ingredients and process until smooth. Place in sauce pan and bring to boil, and then remove from heat. Set aside.

To make chili: Start by turning the slow cooker to high. Put beer, chopped cilantro, diced green chilies and enchilada sauce into it, plus 2/3 of the Spicy Sauce.

While that’s warming up, brown the sausage in a sauté pan and put into the pot, including the grease.

In the same pan, cook the bacon, then set it aside to cool. When cool, crumble it and add it to the pot. Reserve bacon grease.

Chop the yellow onions and garlic and sauté both in the bacon grease. (Add the garlic last; if it gets burnt, it tastes bitter.) Cook until onions become transparent, then add them to the slow cooker, again reserving bacon grease.

Cook on high setting of slow cooker for at least 1½ to 2 hours, stirring occasionally.

Lightly salt and pepper the chicken thighs and sauté them in the bacon fat. When they are golden brown, chop into small bite-sized chunks and add to slow cooker. Deglaze the sauté pan with about ½ cup of the chili broth, to loosen any meat that is sticking to the pan; add liquid mixture back into slow cooker.

Turn slow cooker to low setting and allow to cook for 3 to 4 hours (or more). During this time, stir occasionally and adjust seasoning, if desired. Gradually add in remainder of Spicy Sauce.

Then, turn setting to warm and continue cooking for as long as you desire, depending on when you will serve it.

One to 2 hours before serving, turn setting back to high; when chili is bubbling, add cornmeal by gently sprinkling on top and stirring in; that will absorb the grease and thicken the chili. (You may not need the whole cup.) If it gets too thick, add a small amount of water. Finally, add the corn and 1 or 2 cans of pinto beans, depending on individual taste. After about ½ hour, turn to low or warm until you serve.

Serve the chili in a warm bowl topped with any combination of chopped onions, cilantro, sour cream or cheese.